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Author Topic: Shut up about Barclay Perkins 1923 Courage Stout  (Read 3949 times)

Offline Stevie

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #15 on: August 30, 2016, 09:37:00 am »
5.5-5.6pH is even better for porter and stout IMO.
Maybe I'll try that next time. I'm happy with my current results, but who knows.

Offline Phil_M

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #16 on: August 30, 2016, 09:45:52 am »
Based on my results of just trusting Bru'n Water, I assume the actual pH falls within a range of ±0.5 pH around my target pH...so maybe aiming for 5.53 would be better...
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline HoosierBrew

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #17 on: August 30, 2016, 09:58:01 am »
5.5-5.6pH is even better for porter and stout IMO.
Maybe I'll try that next time. I'm happy with my current results, but who knows.


Really does seem to smooth out the roast better to me. But I don't doubt your beer is good by any means.
Jon H.

Offline Phil_M

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #18 on: August 30, 2016, 10:26:59 am »
So is Briess basically the only source of Black Patent malts? Seems that's the only one MoreBeer, carries, same with the LHBS.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline Joe Sr.

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #19 on: August 30, 2016, 11:08:14 am »
So is Briess basically the only source of Black Patent malts? Seems that's the only one MoreBeer, carries, same with the LHBS.

No.  You should be able to get English BP malt.  Simpsons, maybe?

On my most recent stout (brewed on Sunday) I went with chocolate malt and roast barley.  The hydro sample tasted smooooth, but we'll have to see how it ferments.
It's all in the reflexes. - Jack Burton

Offline dilluh98

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #20 on: August 30, 2016, 03:28:24 pm »
Really does seem to smooth out the roast better to me. But I don't doubt your beer is good by any means.
[/quote]

Yup, I target 5.6 for my house oatmeal stout and love the smoothness. That reminds me, I need to acquire some lime so I don't have to add so much Na+ via NaHCO3 to my beer when shooting for this pH.

Offline HoosierBrew

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #21 on: August 30, 2016, 03:37:56 pm »

Yup, I target 5.6 for my house oatmeal stout and love the smoothness. That reminds me, I need to acquire some lime so I don't have to add so much Na+ via NaHCO3 to my beer when shooting for this pH.



I think it depends on your source water. I use all RO and use baking soda to raise pH on my stouts and am always under Martin's limit of 50ppm Na, even on a big roasty stout. But if I used my local water I'd use a different strategy.
Jon H.

Offline Phil_M

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Re: Shut up about Barclay Perkins 1923 Courage Stout
« Reply #22 on: August 30, 2016, 03:52:44 pm »
That's actually along the lines of what I was thinking of doing. Back before I used Bru'n water my only beers that turned out right were stouts. My local water has a lot of bicarbonate, it's very hard. pH of 8 to top off all that buffering ability makes it useless for pale beers...but perfect for stouts.
Corn is a fine adjunct in beer.

And don't buy stale beer.